White Pizza Recipe

Preheat and prepare surface

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. Lightly dust a pizza peel or work surface with 1–2 tablespoons flour.

Stretch or roll dough to a roughly 12-inch round on the floured surface, leaving a slightly thicker edge for the crust. Brush the outer 1/2-inch rim lightly with 1 tablespoon olive oil.

Make a roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Stir in 1 tablespoon flour and cook 30 seconds to form a paste.

Finish sauce

Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently until slightly thickened, about 3–5 minutes. Remove from heat, then whisk in 3 tablespoons grated Parmesan until melted. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon lemon juice (optional). Taste and adjust seasoning. Let cool 5 minutes so it spreads easily.

Spread sauce

Use a spoon to spread a thin, even layer of the parmesan-cream sauce over the stretched dough, leaving the oiled rim uncovered.

Assemble toppings

Evenly distribute 1.5 cups shredded smoked mozzarella over the sauced dough, leaving the edge clear. Scatter the thinly sliced grilled chicken (1 cup) and the 4 slices cooked and crumbled bacon evenly over the cheese.

Bake pizza

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbling, about 8–12 minutes depending on oven and thickness. Rotate halfway for even browning.

Rest

Remove pizza from oven and let rest on peel or cutting board 2–3 minutes before finishing.

Prepare arugula

While the pizza bakes, toss 2 cups fresh arugula with 0.25 teaspoon kosher salt, 0.125 teaspoon freshly ground black pepper, and 0.5 teaspoon lemon juice in a small bowl.

Toast pine nuts

In a small dry skillet over medium heat, toast 2 tablespoons pine nuts, shaking the pan, until golden and fragrant, about 2–3 minutes. Remove from heat and let cool slightly.

Top and finish

Scatter the dressed arugula over the hot pizza, sprinkle the toasted pine nuts, and shave or sprinkle 1 tablespoon grated Parmesan. Drizzle with 1 teaspoon extra-virgin olive oil and sprinkle red pepper flakes to taste (about 1/4 teaspoon if using).

Slice into 6–8 pieces and serve immediately.